CROCKTOBER CROCKPOT RECIPES

Transcription

1 CROCKTOBER CROCKPOT RECIPES

2 CROCKPOT GOULASH Submitted by Margo Hatch 2 lb round steak (cut in ½ inch cubes) 1 cup onions (chopped) 1 clove garlic (minced) 1 tablespoon flour 1 teaspoon paprika 1 teaspoon salt ½ teaspoon pepper ¼ teaspoon thyme 1 bay leaf 1 can (18 oz.)tomatoes 1 cup sour cream Put steak cubes, onions, and garlic into crockpot. Stir in flour and mix to coat steak cubes. Add all ingredients, except sour cream. Stir well; cover and cook on low for 8 hrs. Add sour cream ½ hour before serving. Stir thoroughly and serve on hot buttered noodles or rice. CROCKPOT BAKED BEANS Submitted by Margo Hatch 2 lb navy beans ½ cup brown sugar 2 teaspoon dry mustard 1 ¼ teaspoon salt 2 lb bacon ½ cup white sugar ¼ cup molasses 1 diced onion Do not soak beans. In crockpot first layer bacon; sprinkle some brown and white sugar on top. Repeat until all ingredients are used. Add dry mustard, molasses, salt and onion. Fill almost to top with water. Cook on low hours ( I usually put them on to cook and let cook all night). NOT YOUR MOM S PULLED PORK Submitted by Ericka Keep 2 ½ lb pork shoulder 1 onion (diced) 3 4 garlic cloves (minced) Salt Pepper 1 teaspoon oregano 1 2 chipotle peppers (diced) 2 tablespoon adobo sauce ¾ cup light beer or chicken broth 1 2 bay leaves Season the pork with salt and pepper. Place it in the crockpot. Mix together the remaining ingredients in a bowl and pour over the pork. Cook for 6 8 hours on low or 3 4 hours on high until the pork is fork tender and easily shreds. Drain off some of the remaining liquid. Serve on its own or on fresh buns. The chipotle peppers in adobo sauce are what makes this entrée and should not be substituted. (You can find this at any major grocer, Target or Wal-Mart in the Hispanic/ethnic aisle) KIM S CROCKPOT TURKEY CHILI Submitted by Kimberly Freetly 1 lb ground turkey (browned) 1 package hot-n-spicy taco seasoning (1/2 add to turkey while browning, rest goes into chili pot) 1 purple onion (chopped) 3 4 carrots (diced) 1 package fresh mushrooms (diced) 2 fresh zuchinis (diced) 1 2 fresh acorn squash (cut up) 6 fresh tomato (diced) 2 cloves garlic 1 can butter beans 1 can black beans 1 can spicy chili beans 1 can mexican corn 1 large can tomato sauce (use can to fill a few times with water) Chili powder Onion powder Garlic powder Pepper to taste Sriracha hot sauce (for those that want extra kick) Place in crockpot and serve when vegetables are ready. CROCKPOT ROAST Submitted by Joyce Moritz 1 2½ 3 lb roast 1 can cream of mushroom soup 1 package dry onion soup mix 1 2 teaspoons Worcestershire sauce Place roast in crockpot. Spread mushroom soup over roast. Sprinkle dry onion soup mix and then drizzle with Worcestershire sauce. Place lid on crockpot and cook on low for 6 8 hours or until roast is fork tender and pulls apart easily. SLOW COOKER CHEESY HASH BROWNS Submitted by Jessica Erickson 2 cups sour cream 1 can cream of chicken soup 2 cups shredded cheese of your choice (plus cheese for topping) ½ cup onion (chopped) ¼ teaspoon salt ¼ teaspoon pepper 32 oz package hash browns (thawed) Combine everything except the hash browns and mix thoroughly. Add in hash browns and mix. Spray crockpot with nonstick cooking spray. Pour in hash brown mixture and cook on high for 2 hours or low for 4 hours.

3 LASAGNA Submitted by Billy Ray Burt 2 (28 oz) cans of diced tomatoes (drained) 4 cloves of garlic (finely chopped) 2 tablespoons oregano ½ teaspoon salt ¼ teaspoon pepper 15 oz ricotta cheese ½ cup parsley (finely chopped) ½ cup shredded parmesan cheese 12 oz lasagna noodles (uncooked) 2 cups of spinach leaves 2 cups shredded mozzarella cheese Get 2 bowls. Put the tomatoes, garlic, oregano, salt and pepper in 1 bowl, and the ricotta cheese, parsley and parmesan cheese in the other. Make layers in the crockpot like this: noodles, spinach, drop dollops (heaping spoon sized) of ricotta mixture kinda cover the spinach mostly, ½ cup of the other bowl (tomato bowl) on top of the ricotta dollops, sprinkle mozzarella on top of that. Do this 2 or 3 times depending on the depth of your crockpot (don t fill your crockpot up and keep going as your lid will not fit trust me). When you get the layers to the top, put some mozzarella on it makes it cheesy just sayin. Put the lid on it. Then turn your crockpot on high for 2 hours or on low for 3 4 hours. CROCKPOT LAYERED LASAGNA Submitted by Linda Huro 2 lb Italian sausage 1 onion (diced small) 3 cloves garlic (minced) 15 oz ricotta cheese 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried parsley 1 egg 1 cup parmesan cheese 48 oz marinara sauce (2 24 oz jars of your favorite brands or 6 cups of homemade sauce) 4 cups mozzarella cheese (shredded) 9 oz lasagna noodles (no cook variety I use Barilla brand) In a large skillet cook the Italian sausage, onion and minced garlic. Breaking up the sausage into crumbles and cooking until the sausage is cooked and no longer pink. Drain to remove excess grease and set aside. In a medium bowl stir together the ricotta cheese, oregano, basil, parsley, egg and parmesan cheese until well mixed. Set aside. In the bottom of a 3 ½ quart casserole shaped crockpot, add 1 ½ cups of marinara sauce and spread it to cover the entire bottom of dish. Lay down on top of the sauce 1 layer of uncooked lasagna noodles. On top of the lasagna noodles spread half of the ricotta cheese mixture making sure it is evenly distributed. Sprinkle a a layer of mozzarella cheese on top of the ricotta cheese. Add a layer of the browned sausage, onion & garlic mixture. Add a layer of marinara sauce. Repeat layers: noodles, ricotta cheese, mozzarella cheese, sausage, sauce. Ending with sauce then a light layer of mozzarella cheese. Cover crockpot and cook on low for 6 8 hours. Serve with a side salad and some crusty bread or garlic bread for a wonderful and easy dinner. CROCKPOT LASAGNA Submitted by Tony Sanford 1 lb ground beef 1 large onion (chopped) 2 garlic cloves (minced) 1 can (29 ounces) tomato sauce 1 cup water 1 can (6 ounces) tomato paste 1 teaspoon salt 1 teaspoon dried oregano 1 package (8 ounces) no-cook lasagna noodles 4 cups (16 ounces) shredded part-skim mozzarella cheese 1 ½ cups (12 ounces) ricotta cheese ½ cup parmesan cheese (grated) Brown beef and onion over medium heat until meat is no longer pink. Add garlic; cook one minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano. Spread a fourth of the meat sauce in an ungreased 5-quart crockpot. Arrange a third of the noodles over the sauce (break the noodles to fit if necessary). Combine cheeses; spoon a third of the mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4 5 hours or until the noodles are tender. CROCKPOT CHOCOLATE CANDY Submitted by Diane Ziwicki 2 lb (36 oz) salted dry-roasted peanuts 4 oz (4 squares) German s sweet chocolate 1 (12 oz) package semisweet chocolate chips (about 2 cups) 2 ½ lb white almond bark (If you can t find almond bark, substitute white chocolate chips) Put the peanuts in the bottom of a 4-quart crockpot. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes pieces. BROCCOLI CHEESE SOUP Submitted by Todd Christopherson and Craig Nass ½ cup green pepper (chopped) ½ cup onion (chopped) 2 tablespoons butter or 2 tablespoons margarine 1 (10 ounce) can cream of chicken soup 1 ½ cups milk 1 lb Velveeta cheese (cubed) 1 (10 ounce) package frozen chopped broccoli Sauté onion and green pepper in butter. Combine all ingredients on low in crockpot for 3 4 hours. Do not add salt.

4 BETH S BAKED BEANS Submitted by Beth Gruber 2 (28 oz) cans of regular Busch s baked beans (do not drain) 1 (15 oz) can of each: butter beans, lima beans, kidney beans, garbanzo beans, black beans (be sure to drain each of these cans) ½ lb ground beef ½ lb ground pork sausage 1 lb bacon 1 medium onion (chopped) ½ cup ketchup 1 teaspoon yellow or dijon mustard 1 teaspoon garlic salt 2 tablespoons your favorite BBQ sauce ½ cup brown sugar Brown ground beef & ground pork and set aside. Cook bacon to crispy in fry pan, set aside bacon to crumble. Drain ½ of the bacon grease and discard. Sauté chopped onion in remaining grease until transparent. Add ketchup, mustard, garlic salt, BBQ sauce, and brown sugar. Simmer on low for 25 minutes. Mix beans, burger, crumbled bacon, and sauce in large crockpot. Cook on low for 5 6 hours. SLOW COOKER BARBECUE RIBS Submitted by Vicki Kroschel 4 lb pork baby back ribs Salt and pepper to taste 2 cups ketchup 1 cup chili sauce ½ cup packed brown sugar 4 tablespoons vinegar 2 teaspoons dried oregano 2 teaspoons Worcestershire sauce 1 dash hot sauce Preheat oven to 400 degrees F (200 degrees C). Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on low 6 to 8 hours, or until ribs are tender. COWBOY DIP Submitted by Cory Johnson 2 (8 oz) packages of cream cheese 2 cups shredded mozzarella cheese 1 lb spicy sausage (browned) 2 cans of Rotel Mix all ingredients into crockpot and cook on low until warm. Serve with tortilla chips CREAMY CHICKEN AND WILD RICE SOUP Submitted by Erin Carrillo 1 cup uncooked wild rice 1 lb chicken breast (boneless, skinless) 1 cup onions (chopped) ¾ cup celery (chopped) ¾ cup carrots (chopped) 4 5 cloves garlic (minced) 6 cups low sodium chicken broth 2 cups water 2 tablespoons salt-free poultry seasoning 3 tablespoons butter 2 tablespoons olive oil (or substitute more butter) ½ cup all-purpose flour 2 cups milk Salt and pepper to taste Rinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, chicken broth, water, and poultry seasoning in a crockpot. Cover and cook on the high setting for 3 4 hours or on the low setting for 7 8 hours. In the last half-hour of cooking, remove the chicken from the crockpot. Allow to cool slightly before shredding using two forks. When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy. Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk, to your preference, if the consistency is too thick. Season with salt and pepper to taste. SLOW COOKER CHICKEN MARSALA Submitted by Erin Carrillo 6 small chicken breasts 1 ½ cups fresh mushrooms (sliced) 2 tablespoons butter 1 cup Marsala wine ½ cup water ½ cup heavy whipping cream 3-4 cloves roasted garlic, mashed (or substitute 2-3 fresh cloves, minced) ½ tablespoon dried oregano ½ tablespoon dried basil 1 teaspoon dried onion powder Salt and pepper (to taste) Fresh chopped parsley (for garnish) Place the chicken breasts, mushrooms and butter in a crockpot. In a bowl, combine all the remaining ingredients, and mix well. Pour the mixture on top of the chicken and mushrooms. Place the lid on the crockpot, and set it to cook on low for 6 hours. When the chicken Marsala is done, divide it among dinner plates, and garnish with chopped parsley.

5 SLOW COOKER BEEF POT ROAST Submitted by Japheth Golen 2 lb beef roast (any cut) 2 tablespoons Mrs. Dash (garlic & herbs) 1 teaspoon black pepper 2 tablespoons beef bouillon (powder) 3 cups water 2 medium carrots 1 medium yellow onion 2 stalks celery 2 medium russet potatoes Wash your roast in cool water to remove blood and any other contaminants, remove most of the moisture and rub the roast with garlic, and pepper. Sear the entire roast in a hot pan to lock in flavor and moisture. Place the roast into the crockpot. Dissolve the beef bouillon in hot water, add to the slow cooker. Coarsely chop the carrots, onions, celery, and potatoes; add to the crockpot. Set your crockpot to a medium-high heat and cook for 8 10 hours. Meat is done when you insert a fork and the meat breaks apart easily. Remove vegetables from the cooker, remove the roast and reserve the liquid to make delicious gravy (optional). SLOW COOKER APPLE FRENCH TOAST Submitted by Andrea Bloom ½ cup butter 4 tart apples (cored and chopped, peel if you want) ¾ cup chopped walnuts ¾ cup packed brown sugar ½ cup pure maple syrup 1 ½ loaves day old French bread (cut into cubes) 6 large eggs 2 cups milk 2 teaspoons ground cinnamon ¼ teaspoon nutmeg 1 tablespoon vanilla Pinch salt Confectioners sugar Melt the butter in a medium saute pan. Add the apples, walnuts, brown sugar, and syrup in the saute pan for about 10 minutes, stirring often. Put mix into your crockpot. Put bread to a large bowl. In a medium sized bowl, combine the eggs, milk, cinnamon, nutmeg, vanilla extract, and salt. Pour the egg mixture over the bread and stir to coat. Add the bread mixture to the crockpot and stir. Cook on high for 2 3 hours (I cooked mine for 3). Sprinkle with confectioners sugar. If desired, drizzle some additional maple syrup on top. To make it easier I use a crockpot liner to prevent sticking. IRISH BEEF STEW Submitted by Cathy Bisch 2 tablespoons olive oil 3 tablespoons all-purpose flour 2 pounds beef chuck (cut into 1 ½ inch cubes) 1 pound carrots (peeled and cut into 1 inch chunks) 6 large potatoes (peeled and cut into large chunks) 1 white onion (cut into large chunks) 2 cloves garlic (minced) 2 cups beef broth 1 (6 ounce) can tomato paste 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness) 1 tablespoon cold water 1 tablespoon cornstarch Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, and then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large crockpot. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the crockpot along with the beer. Cover and cook on high for 6 hours or low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the high setting for a few minutes to thicken. OVER NIGHT OATS Submitted by Michael Engel 1 cup steel cut oats 1 ½ cups dried fruit (apples, cherries, craisins, bananas any mix) 4 cups water ½ cup half-and-half Mix oats and dried fruit. Combine all ingredients including water and half-and-half in crockpot and set to low heat. Cover and let cook for 8+ hours. Great item to set just before going to bed and wake up to piping hot breakfast. Stir, split into bowls and top with a bit of brown sugar and half-and-half to taste. HAM AND POTATOES Submitted by Luke Klein 2 cans cream of mushroom soup 16 oz shredded cheddar cheese 5 lb potatoes (chopped) 1 lb ham (cooked, sliced) 2 tablespoons butter Combine all ingredients in crockpot. Cook on low for 6 8 hours.